If you make a lot of Perfectly Baked Bacon, you have plenty of bacon fat sitting in the refrigerator. When you make the effort to procure pasture-raised pork, you should absolutely save the fat that drips off during the baking process.
PREP TIME
15 minutes
COOKING TIME
–
YIELD
3/4 cup
2 egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard (gluten-free)
3/4 cup bacon fat, melted and cooled to room temperature
SIDE NOTE
Use this Baconnaise to make Bacon & Egg Salad.
CHANGE IT UP
You can also make Baconnaise in a small blender, and you can double the recipe to make blending easier. Use the opening at the top of your blender to slowly stream in the bacon fat.
NUTS
EGGS
NIGHTSHADES
FODMAPS
In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds). Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly. Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.
Store in a glass jar in the refrigerator for up to a week.
